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🍽️ Pan-fried Red Mullet Fillets

285 kcal · 30 min · 4 servings

Ingredients

• 100 g dried apricots
• 2 shallots
• 1 tbsp olive oil
• 50 ml apricot juice
• 400 ml fish stock (jar)
• 1 sprig thyme
• 80 ml cooking cream
• salt
• pepper
• 600 g red snapper fillet (4 red snapper fillets)
• 2 tbsp rapeseed oil
• 4 sprigs parsley
• 4 sprigs dill
• 1 organic lemon

Instructions

1. 1. Cut the apricots into small cubes of about one centimeter in size.
2. 2. Peel the shallots and chop them very finely.
3. 3. Heat the olive oil in a pot.
4. 4. Sauté the shallots in the hot oil.
5. 5. Pour the apricot juice and fish stock over the shallots.
6. 6. Wash the thyme sprigs and shake them dry.
7. 7. Add the thyme to the sauce.
8. 8. Reduce the sauce over medium heat until it has about half its original volume.
9. 9. Stir the apricot cubes and cream into the sauce.
10. 10. Season the sauce with salt and pepper.
11. 11. Simmer the sauce over low heat until it becomes creamy.
12. 12. Rinse the fish fillets under running water.
13. 13. Pat the fillets dry with a kitchen towel.
14. 14. Salt and pepper the fish fillets.
15. 15. Heat the rapeseed oil in a non-stick pan.
16. 16. Fry the fish fillets for three to four minutes on each side until golden brown.
17. 17. Wash the herbs under running water.
18. 18. Shake the herbs dry.
19. 19. Pluck the leaves or fronds from the stems.
20. 20. Chop the herbs coarsely.
21. 21. Rinse the lemon under hot water.
22. 22. Dry the lemon.
23. 23. Cut the lemon into wedges.
24. 24. Place the fish fillets on the plates.
25. 25. Pour the apricot sauce over the fillets.
26. 26. Garnish the dish with the lemon wedges.
27. 27. Sprinkle the chopped herbs over the food.

Nutrition per serving

• kcal: 285
• Protein: 31 g · Fett/Fat: 9 g · Carbs: 17 g